Crab Linguine (Angela Hartnett)

Serves 4

320g dried linguine
2 tbsp olive oil
1 clove of garlic,
finely chopped
4 spring onions,
finely chopped
½ tsp finely chopped
fresh red chilli pepper
300g picked fresh white
crab meat
25ml dry white wine
1 tbsp chopped fresh
flat-leaf parsley
Salt and black pepper

Bring a large pan of salted water to the boil and cook the linguine for 7–8 minutes, or according to packet instructions, until al dente.

Meanwhile, heat the olive oil in a large, deep frying pan and add the garlic, spring onions and chilli pepper. Fry lightly without colouring for 1 minute. Stir in the crab meat and heat through for another minute.

Add the wine to the pan and allow to bubble and reduce completely.

Drain the linguine and add to the crab mixture. Stir in the parsley and toss everything together to coat evenly. Season to taste and serve immediately.

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